Cod with Potatoes and Tomatoes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
579
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 2,578 mg | (64 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 476 μg | (238 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Cod (each about 180 g)
- 16 small potatoes
- 4 scallions
- 400 grams Cherry tomatoes
- 1 bunch thyme
- 2 garlic cloves
- 1 organic lemon
- 100 milliliters white wine
- 200 milliliters chicken stock
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the cod and pat dry.
2.
Rinse the potatoes and cut in half lengthwise.
3.
Rinse the scallions and cut into 5 cm (approximately 2 inch) long pieces.
4.
Peel the garlic cloves and cut in half.
5.
Slice the lemon.
6.
Heat the olive oil in a roasting pan. Add the potatoes, garlic and scallions, and cook until fragrant. Stir in the tomatoes, broth and wine. Cober and simmer for 15 minutes. Add the lemon slices and thyme. Add the cod and season with salt and pepper to taste. Bake in a 180°C (approximately 350°F) oven until the vegetables are browned and tender, about 10-12 minutes. Season with salt and pepper to taste. Serve the cod and vegetables on warmed plates.
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